Gluten free pizza – recipe




Make your own gluten-free pizza and make everyone happy! Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozaf…

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Today is pizza day and I have a friend with celiac disease coming over for dinner, so I'll make a gluten-free pizza just for her! Let's see how to do.
To prepare the gluten-free pizza, first of all crumble the fresh yeast in a small bowl; now add a teaspoon of honey… and a little water, taken from the total amount of water needed for the dough. Stir to dissolve it. In the meantime, dissolve the salt in the remaining water… add a couple of tablespoons of oil… then take a large bowl and combine the rice flour with the cornstarch; when you buy rice flour and corn starch, don't forget to look for the cross grain symbol to make sure that the product is absolutely gluten-free, that's very important. Now pour in the yeast mixture… mix gently… then add the water with oil and salt, and knead until you have a soft mixture, smooth and even of course.
And here's the resulting dough, this type of dough tends to crumble, but the consistency is soft, as you can see; if it's too soft, almost sticky, add more flour of your choice, until it becomes like this. Now place in a bowl, which has been brushed with olive oil… cover with cling film and let it rise in a warm place.
It's been an hour and a half and the dough is risen, don't expect it to rise exactly like normal wheat dough, because gluten-free flour doesn't behave like that. Now grease two 12-inch (30-32 cm) baking pans with oil… spread to cover the sides, as well… and divide the dough in half… as you can see, it's very crumbly, so make it compact… and spread it out evenly to cover the entire pan.
Now that the pizzas are spread out, brush a little oil on top, and return them to the oven, turned off but with the light on, to rise again.
After half an hour, the dough has risen again, in the meantime cut the mozzarella into cubes and place it in a colander to drain the excess water, whereas, in a bowl, season the tomato puree with salt, oil and a bit of oregano, if you like. At this point, spread half of the sauce over the first pizza crust… covering the sides, as well, since gluten-free dough easily dries out, so it's better to keep it moist… then bake the pizza at 390°F (200°C) for at least 10 minutes.
After 10 minutes, the tomato has partially dried out as you can see, so we can add the mozzarella cheese… now bake until the mozzarella is melted and lightly golden brown.
And here's our beautiful pizza, ready to be eaten, garnished with a few fresh basil leaves; don't forget, when you use gluten-free flours, it's very important that both the kitchen tools and the oven are not contaminated with gluten, or all your work will be wasted. From Sonia and Giallozafferano, buon appetito and enjoy your pizza!
For the dough for two 12-inch (32 cm) pizzas
For the dough
• 2 ¼ cups (350 g) of rice flour
• 2 cups (250 g) of corn starch
• 2 tbsp of extra virgin olive oil
• 1 tsp of honey
• 1 ½ cups (350 ml) of water
• ½ tbsp (10 g) of salt
• just under 1 oz (25 g) of fresh yeast For seasoning
• 1 lb (500 g) of mozzarella cheese
• 1 ½ cups (350 ml) of tomato puree
• salt and oregano to taste
• 2 tbsp of extra virgin olive oil + as needed for greasing the baking pans



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